hiroshima’s sake - jetro · hiroshima city, the capital of the prefecture, is the biggest city in...

Hiroshima’s Sake

広島美酒

From China

16.3℃Average Temperature

Basic Data of Hiroshima Prefecture

Itsukushima(Miyajima)

Atomic Bomb Dome (Genbaku Dome)

Access to Hiroshima

Hiroshima Prefecture is located roughly in the center of the Chugoku region, the southwestern part of Japan’s main island. Hiroshima City, the capital of the prefecture, is the biggest city in the Chugoku and Shikoku regions. Itsukushima（Miyajima） in Hiroshima Bay, renowned as one of Japan’s Three Great Views, is a famous tourist spot of Hiroshima Prefecture. The official name of Miyajima Island is Itsukushima, an island that has been worshipped as divine from ancient times. Itsukushima Shrine, erected on the island’s shore about 850 years ago, is the symbol of Miyajima and is listed as a UNESCO World Heritage Site. The Hiroshima Peace Memorial in Hiroshima City, commonly called the Atomic Bomb Dome (Genbaku Dome), is another tourist spot in the prefecture. Hiroshima City fell victim to the first atomic bombing attack in world history, and the dome is preserved to pass on memory of the horror and misery caused by the bombing. It is also designated as a UNESCO World Heritage Site and attracts many tourists from within and outside the country alongside Itsukushima.

Introduction to Hiroshima

By Air

Approx. 2.86 million（Figure based on National Census in 2010, ranks 12th in the nation）

Approx. 2 hrs. from Dalian,Approx. 4 hrs. 15 min from Beijing,Approx. 1 hr. 20 min. from Shanghai.

From Seoul, South Korea By AirApprox. 1 hr. 30 min.

3 hrs. 48 min. by Shinkansen (bullet train)1 hr. 20 min. by air.

From Tokyo

1 hr. 20 min. by Shinkansen (bullet train)From Osaka

From Taipei, Taiwan By AirApprox. 2 hrs. 50 min.

From Guam By AirApprox. 3 hrs. 30 min.

Approx. 8,478 square kilometers（Ranks 11th in the nation）

Area

1537.6mmAnnual Rainfall

GDP (nominal) Approx. ¥1.1 billion（Figure based on Annual Report on Prefectural Accounts in 2010）

Population

Overseas Route

Domestic Route

01 Copyright （C）2013 JETRO. All rights reserved.

Japanese sake is an alcoholic beverage made from rice, koji mold and water as its major ingredients, with brewing techniques peculiar to Japan that involve fermentation and maturation. Although sake was traditionally drunk at room temperature, with the advancement of technology, it is enjoyed nowadays in more diverse ways, such as being heated in a tokkuri (jar) or chilled in a refrigerator.Further, sake is called “the chief of all medicine,” which enhances beauty and health as long as it is consumed in moderation. Sake is not just for drinking; it is also used as seasoning in cooking to remove smell and add flavor. Various kinds of sake with unique features are merchandised throughout Japan, depending on differences in ingredients and production methods, from highly fragrant or well-matured varieties, to refreshing and smooth ones, to full-bodied ones. Just like wine, the diverse features of sake can be felt and enjoyed all the more by paring with dishes that match the specific kind.

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About Sake

Japanese sake can be roughly divided into ordinary sake (Futsu-shu) and special designation sake (Tokutei-meisho-shu), depending on the ingredients, the degree to which the rice kernels are milled away before brewing, the production methods, and so forth. In Japan’s Liquor Tax Act, special designation sake is categorized into eight groups, depending on differences in ingredients, production methods and so forth.

Types of Sake

Ordinary sake without special designation(Futsu-shu) constitutes about 70 percent of the entire market. There are other types of sake that are not included in the above for their special production features, such as Nama-zake, which does not have any pasteurization process, and Kijo-shu, for which sake is used instead of water in the brewing process.

Junmai 15%Rice, Malted Rice ̶ Unique fragrance, fine color and texture

Ginjo 15%Rice, Malted Rice, Distilled Alcohol 60% or less Sake made from highly milled rice,unique fragrance, fine color and texture

Daiginjo 15%Rice, Malted Rice, Distilled Alcohol 50% or less Sake made from highly milled rice,unique fragrance, fine color and texture

Special Names Percentage of Koji Rice UsedIngredients Percentage of Remaining Rice Kernels after Milling Flavor, Fragrance and Other Features

Junmai-Ginjo 15%Rice, Malted Rice 60% or less Sake made from highly milled rice,unique fragrance, fine color and texture

Junmai-Daiginjo 15%Rice, Malted Rice 50% or less Sake made from highly milled rice,unique fragrance, especially fine color and texture

Tokubetsu-Junmai 15%Rice, Malted Rice 60% or less, or those that were made by special methods (explanation must be indicated) Especially fine fragrance, color and texture

Honjozo 15%Rice, Malted Rice, Distilled Alcohol 70% or less Fine fragrance, color and texture

Tokubetsu-Honjozo 15%Rice, Malted Rice, Distilled Alcohol 60% or less, or those that were made by special methods (explanation must be indicated) Especially fine fragrance, color and texture

Special Names Percentage of Koji Rice UsedIngredients Percentage of Remaining Rice Kernels after Milling Flavor, Fragrance and Other Features

Below are the three major types of sake based on quality indication standards regarding production methods.

The above three types can be indicated by the special names listed below if they meet more rigorous requirements.

〔Source: Standards for Manufacturing Methods and Quality Indication for Sake(National Tax Agency)〕

〔Source: Standards for Manufacturing Methods and Quality Indication for Sake(National Tax Agency)〕

※Percentage of Remaining Rice Kernels after Milling: This indicates the weight ratio of polished white rice to the original brown rice. When the percentage is 60%, 　 it means that the 40% of the rice kernel surface has been milled away.※Distilled Alcohol: The amount of distilled alcohol used in the production of Ginjo-shu and Honjozo-shu must be 10% or less of the entire weight of the white rice.

Copyright （C）2013 JETRO. All rights reserved.

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Sakes with a fruity and deep flavor elicit their features when drunk cold. Generally, the optimal temperature is considered to be around 12°C. Ginjo loses its flavor when warmed.

Types of Sake Enjoyed Chilled

•Shiboritate (freshly squeezed sake), Nama-zake (unpasteurized sake), Nigori-zake (cloudy sake)

•Ginjo, Junmai-Ginjo •Wine-type sake

Types of Sake That Suit Chilling

•Yamahai-Junmai, Kimoto-Junmai 　(sake made by the original method)

•Ordinary sake(Futsu-shu)•Honjozo, Junmai (sake without high fragrance)

Types of Sake That Suit Warming

Sakes with a simple and full-bodied taste elicit their features when warmed, as the heat enhances their fragrance and flavor, which are difficult to sense when the sake is served chilled. Generally, a temperature of around 45°C is considered optimal.

Types of Sake Enjoyed Warmed

Freeze sake in a glass and, just before serving, add sake of the same kind and stir well. This drink is perfect as an appetizer or to be enjoyed in mid-summer.

Unique Style ̶Mizore-zake

By milling the rice, the fats, proteins and minerals on the surface of rice kernels that adversely affect the flavor of sake are removed. This process allows koji mold to penetrate deeper into the rice kernels.

①Rice Milling

Rice bran powder left on the surface of r ice kernels i s then washed away. Following this, rice is immersed in water until the moisture penetrates to the core of the rice kernels.

②Washing and Soaking

The moistened rice kernels, after being left overnight, are moved into a steamer called a koshiki and are steamed for around 40 to 60 minutes. Steamed rice of high quality has both elasticity and firmness. The steamed rice is then cooled with air in a cooling room.

③Rice Steaming

Koji mold is propagated in a special room in which the temperature is maintained at approximately 30°C. This step is the heart of the entire brewing process, since the developed koji greatly influences the taste and quality of the resulting sake.

④Koji Making

Fermented moromi is put into bags and pressed to be divided into fresh sake and lees (called sake-kasu).

⑦Squeezing

When sake gets matured, the flavor is checked and rounded out by charcoal filtering and other processes. It is then pasteurized one more time to prevent decay before bottling.

⑨Bottling

Shubo is mixed with more rice, more koji and more water to make moromi. This is usually done in three stages, a process unique to sake production. Mixing the ingredients in successive stages allows the yeast to maintain its activity and facilitates smooth fermentation, while preventing contamination of the moromi by unwanted bacteria at the same time.

⑥Shikomi

Squeezed sake is pasteurized in order to deact ivate the yeast and ki l l bacter ia . Pasteurization is usually done at a temperature of approximately 60-65°C, which stops the action of the yeast. Pasteurized sake is then moved into storage tanks and left to age. The tanks are usually kept at a temperature of 15-20°C. Ginjo is kept at approximately 2°C.

⑧Pasteurization

Finished koji, plain steamed white rice, water, and yeast are mixed to make shubo or moto, which constitutes the base of the sake. Lactic acid is added to protect the moto from unwanted bacteria that block the action of the yeast.

⑤Moto Making

How to Drink Sake

STEP①Rice Milling

STEP②Washing and Soaking

STEP③Rice Steaming

STEP④Koji Making

STEP⑤Moto Making

STEP⑥Shikomi

STEP⑦Squeezing

STEP⑧Pasteurization

STEP⑨Bottling

Sake is a kind of alcoholic drink made by fermenting ingredients and is categorized as brewed beverage like beer and wine. Since it does not contain sugar as an ingredient, sake production requires a process called saccharification along with fermentation. The relatively high alcohol percentage of sake can be attained by this brewing process, known as multiple parallel fermentation.

Sake Production Process

Copyright （C）2013 JETRO. All rights reserved. Copyright （C）2013 JETRO. All rights reserved.

Hiroshima(Saijo)

Kyoto（Fushimi）

Hyogo（Nada）


Why Hiroshima’s Sake Is So Much Appreciated throughout Japan― Water Holds Key Importance

Sake produced in Hiroshima is characterized by its clean flavor in harmony with a rich fragrance and rich taste. Surrounded by the Chugoku Mountains, the Seto Inland Sea and basins, Hiroshima Prefecture is blessed with a mild climate and produces a variety of different kinds of sake with distinct features, from sweet, to dry, to highly fragrant. Among many sake-producing regions within the prefecture, Saijo in Higashi-hiroshima City is renowned as one of the three major sake-brewing locations in the country, along with Nada in Hyogo Prefecture and Fushimi in Kyoto Prefecture.

Features of Hiroshima’s Sake

Water plays a crucial role in bringing out the uniqueness of Hiroshima’s sake. Since the flavor of sake is created based on a subtle balance between the conversion of starch into sugar by koji mold and alcoholic fermentation by yeast, water that contains rich amounts of calcium is considered to be ideally suited for sake production due to calcium’s function of accelerating fermentation. However, spring water in Hiroshima is soft water that is low in calcium content because of the granitic strata that forms its land. Therefore, the original method called the soft-water brewing method is used in Hiroshima to produce sake. While young koji mold is used with hard water since yeast works actively in hard water, mature koji is used with soft water so that the mold can penetrate deep into the rice kernels. This enhances the saccharification of rice and facilitates the next step of fermentation. Although this brewing method in soft water takes more time and labor compared to that in hard water, it can create clear and tasty sake varieties without off-flavors, as exemplified by Ginjo.

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06Copyright （C）2013 JETRO. All rights reserved.

Experience the diversity of flavors, from sweet to sharp and light to rich.A city where you can enjoy the unique flavor of a range of Japanese sake all in the one place.

Hiroshima’s Sake and Breweries

Master Brewer’s Point of PrideThis sake is made using 100% Hiroshima-grown Hattan Nishiki rice, which is very delicate, and we take great care in fermenting the rice slowing at a low temperature to produce the sake. Please enjoy the mellow aroma.

This sake has won honors in the Junmai division of the autumn awards ceremony recognizing excellence in sake conducted by the Hiroshima Regional Taxation Bureau. Please enjoy the mellow taste and aroma drawn from the core of the rice grains as either chilled or warm sake.

Characteristics

◆ Specific Class Name：Tokubetsu-Junmai◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：60%◆ Volume：720 ml◆ Alcohol Content：15%◆ Domestic Retail Price：1,523 yen

Address：3-13-20 Yahata, Saeki-ku, Hiroshima-shi. Hiroshima Prefecture 731-5116URL：http://www.yahatagawa.co.jp/E-mail：[email protected] Person：Saburo MENDE　TEL：81-82-928-0511

①Special Junmai Shin-MiyajimaCompany Name Yahatagawa Brewery Co., Ltd

Master Brewer’s Point of PrideUsing our well-honed five senses, we use a strong malt production process that brings out the delicious flavor of the rice to seal in the aroma through carefully controlled low-temperature, long-term fermentation in order to produce a unique “Misen” Daiginjo that is delicious to drink.

The ultimate brewer’s rice,“Yamada Nishiki,”is polished to 35% and fermented using clear water from beneath Mt.Gokurakuji to create this Daiginjo masterpiece.While fully providing an opulent, fruity aroma and the taste and sweetness of rice, this sake also has the sharpness and excellent aftertaste unique to Daiginjo.

Characteristics

◆ Specific Class Name：Daiginjo◆ Main Ingredients：rice,malted rice,distilled alcohol◆ Rice Polishing Ratio：35%◆ Volume：720 ml◆ Alcohol Content：16%◆ Domestic Retail Price：3,150 yen

Address：1-12-1 Sakurao, Hatsukaichi-shi, Hiroshima Prefecture 738-8602URL：http://www.chugoku-jozo.co.jp/E-mail：[email protected] Person：Masaki YUTA　TEL：81-829-32-2113

②Shusho-ichidai AimisenCompany Name Chugoku Jozo Co., Ltd

This richly scented, gentle-tasting Junmai is made using the most suitable Hiroshima-grown rice for sake-brewing, “Senbon Nishiki”, and Hiroshima Ginjo yeast.This sake won the Gold medal in the Junmai division of the International Wine Challenge in both 2008 and 2012.

Characteristics

◆ Specific Class Name：Junmai◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：65%◆ Volume：720 ml◆ Alcohol Content：16.8%◆ Domestic Retail Price：1,150 yen

Address：6-3-8 Funakoshi, Aki-ku, Hiroshima-shi, Hiroshima Prefecture 736-0081URL：http://www.honshu-ichi.comE-mail：[email protected] Person：Shuji UMEDA　TEL：81-82-822-2031

③Honshu-ichi Muroka JunmaiCompany Name Umeda-Shuzoujou & Co.

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Hiroshima Prefecture

⑪Imada Sake Brewery Co., Ltd⑫Morikawa Shuzo Co., Ltd⑬Kirei Shuzo Co., Ltd⑭Fujii Shuzo Co., Ltd⑮Kamoizumi Shuzo Co., Ltd⑯Suishin Yamane Honten Co., Ltd⑰Tenpoichi Co.,Ltd⑱Hibabijin Shuzo Co., Ltd⑲Yamaoka Shuzo Co., Ltd

①Yahatagawa Brewery Co., Ltd②Chugoku Jozo Co., Ltd③Umeda-Shuzoujou & Co.④Kubota Shuzo Co., Ltd⑤Kyokuho Shuzo Co., Ltd⑥Miyake Honten 'Senpuku' Sake Brewery Co.,Ltd⑦Enoki Shuzo Co., Ltd⑧Kamotsuru Sake Brewing Co., Ltd⑨Hakubotan Shuzo Co., Ltd⑩Nakao Sake Brewery Co., Ltd

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Master Brewer’s Point of PrideUsing only rice produced locally in Hiroshima Prefecture, in our sake brewing we emphasize the importance of valuing each rice grain, striving daily to be able to produce sake of uncompromising high quality and taste.

Brewed from Hiroshima-grown “Hattan Nishiki” rice, this sake has an opulent fruity aroma and mild taste. Extremely popular with women also, this is Kyokuho’s representative Junmai Ginjo.

Characteristics

◆ Specific Class Name：Junmai Ginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：50%◆ Volume：720 ml◆ Alcohol Content：16.1%◆ Domestic Retail Price：1,426 yen

Address：3-8-16 Kabe, Asakita-ku, Hiroshima-shi, Hiroshima Prefecture 731-0221URL：http://www.kyokuhou.co.jp/Contact Person：Ikuko HAMAMURA　TEL：81-82-812-3344

⑤Junmai Ginjo Hattan NishikiCompany Name Kyokuho Shuzo Co., Ltd

Featuring an image of the brewery, the white bottles contain a smooth-tasting Junmai Daiginjo with a slightly rich flavor as well as the proud efforts of the brewers. Enjoy on the rocks with your special someone. This sake was awarded the Monde Selection Gold Prize in 2011.

Characteristics

◆ Specific Class Name：Junmai Daiginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：50%◆ Volume：720 ml◆ Alcohol Content：17.5%◆ Domestic Retail Price：2,625 yen

Address：7-9-10 Hondori, Kure-shi, Hiroshima Prefecture 737-0045URL：http://www.sempuku.co.jp/E-mail：[email protected] Person：Kiyoshi MIYAKE　TEL：81-823-22-1029

⑥Sempuku Junmai Daiginjo KuraCompany Name Miyake Honten 'Senpuku' Sake Brewery Co.,Ltd

Master Brewer’s Point of PrideIn producing our Junmai Daiginjo Kura , we emphasize total “made-in-Hiroshima” production, with all-local ingredients—water, rice, yeast—and local brewing. Our brewing continues the traditional emphasis on “making good rice malt, completely fermenting the rice, and drawing out the rice’s delicious flavor.” Tomio SETO

The eight-year maturation process gives the sake a complex flavor suggestive of vanilla, nuts, and dried fruits. Enjoy the harmony of sweetness and tartness. This sake pairs wonderfully with rich foods and dishes such as foie gras, cheese, Japanese simmered pork, and tempura.

Characteristics

◆ Specific Class Name：―◆ Main Ingredients：rice, malted rice, Junmai-shu◆ Rice Polishing Ratio：65%◆ Volume：500 ml◆ Alcohol Content：16-17%◆ Domestic Retail Price：2,100 yen

Address：2-1-15 Minamiondo, Ondo-cho, Kure-shi, Hiroshima Prefecture 737-1205URL：http://www.hanahato.co.jpE-mail：[email protected] Person：Toshihiro ENOKI　TEL：81-823-52-1234

⑦Hanahato Kijoshu Hachinen ChozoCompany Name Enoki Shuzo Co., Ltd

Master Brewer’s Point of PrideThis brewery has the distinction of being the first brewery in Japan to produce “Kijoshu”, for which sake is used instead of water in the brewing process, beginning in 1974.We aim to create a “sake that relaxes you” when you’re feeling tired.Tadashi FUJITA

Master Brewer’s Point of PrideUsing brewer’s rice produced locally for local consumption, we emphasize sake brewing by hand that values teamwork and bonds between people.We also incorporate new technologies in view of market and customer preferences while maintain traditional brewing techniques passed down from long ago.

Produced from Hiroshima-grown “Senbon Nishiki” rice polished to 40%, this Daiginjo truly achieves the grassroots of Japanese sake, with its opulent aroma, mild and mellow taste, and sharp deliciousness. Enjoy chilled or at room temperature.

Characteristics

◆ Specific Class Name：Daiginjo◆ Main Ingredients：rice,malted rice, brewer’s alcohol◆ Rice Polishing Ratio：40%◆ Volume：720 ml◆ Alcohol Content：16.5%◆ Domestic Retail Price：2,625 yen

Address：2-34-24 Kabe, Asakita-ku, Hiroshima-shi, Hiroshima Prefecture 731-0221URL：http://www.hishimasamune.co.jpE-mail：[email protected] Person：Bunya KUBOTA　TEL：81-82-812-2185

④Kinsho Hishimasamune DaiginjoCompany Name Kubota Shuzo Co., Ltd



Master Brewer’s Point of PrideThe foundation of our sake is swollen rice malt grains with good hazekomi conditions. The fermenting mash is carefully managed to produce a Junmai Ginjo with a refreshing, s l ight ly sweet f lavor and the tartness characteristic of Junmai.Tadashi KASHIMA

We produce flavorful, sharp-tasting sake that can only be produced in Saijo, a region blessed harsh cold in winter and brewers as well as excellent quality water and rice highly suitable for sake brewing. The name “Hakubotan” was bestowed in 1839 by the Takatsukasa Family of Kyoto, one of the Five Regent Houses.

Characteristics

◆ Specific Class Name：Junmai Ginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：60%◆ Volume：720 ml◆ Alcohol Content：15-16%◆ Domestic Retail Price：1,485 yen

Address：15-5 Saijo-Honmachi, Higashihiroshima-shi, Hiroshima Prefecture 739-0011URL：http://www.hakubotan.co.jpE-mail：[email protected] Person：Harumasa SHIMA　TEL：81-82-422-2142

⑨Nihonshu Hakubotan Junmai GinjoCompany Name Hakubotan Shuzo Co., Ltd

Master Brewer’s Point of PrideWe invest time and effort greater than the product price as well as our hearts into the brewing process. In sake brewing, insistence on small matters shows in a huge difference in sake quality, and this is conveyed to those who taste this sake.Akio ARATANI

This Junmai Ginjo is brewed using “Hattan Nishiki,” a brewer’s rice that has been grown continuously in Hiroshima since ancient times. We put special effort into making rice malt—the most important process in sake brewing—spending more than 50 hours on this process to ensure the sake produced has a soft, deep flavor.

Characteristics

◆ Specific Class Name：Junmai Ginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：55%◆ Volume：720 ml◆ Alcohol Content：15.4%◆ Domestic Retail Price：1,365 yen

Address：5-9-14 Chuo, Takehara-shi, Hiroshima Prefecture 725-0026URL：http://www.maboroshi.co.jpE-mail：[email protected] Person：Tsuyoshi YOSHIMURA　TEL：81-846-22-2035

⑩Junmai Ginjo MaboroshiCompany Name Nakao Sake Brewery Co., Ltd

Master Brewer’s Point of PrideAkitsu-cho, where our company is located, is the hometown of Hiroshima’s master brewers. Inheriting the passion of Senzaburo MIURA, who was the first in Japan to develop a fermenting technique using soft water, we brew sake using locally produced rice and water.Miho IMADA

The rice used in brewing this sake is called “Hattanso.” The brewery was drawn to using this rice because it is native to the Hiroshima region, and so independently revived its cultivation and was ultimately successful after several years of trial and error. The sake is produced from this Hattanso rice.

Characteristics

◆ Specific Class Name：Junmai Daiginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：40%◆ Volume：720 ml◆ Alcohol Content：16%◆ Domestic Retail Price：5,500 yen

Address：3734 Mitsu, Akitsu-cho, Higashihiroshima-shi, Hiroshima Prefecture 739-2402URL：http://fukucho.infoE-mail：[email protected] Person：Miho IMADA　TEL：81-846-45-0003

⑪Fukucho Junmai Daiginjo MyokafuCompany Name Imada Sake Brewery Co., Ltd

This sake is produced using only selected rice highly suited to sake-making that is grown in the highlands of northern Hiroshima Prefecture. The rice is carefully polished and slowly soaked in natural underground well water over the winter months.

Characteristics

◆ Specific Class Name：Daiginjo◆ Main Ingredients：rice, malted rice, distilled alcohol◆ Rice Polishing Ratio：50%◆ Volume：720 ml◆ Alcohol Content：16-17%◆ Domestic Retail Price：2,625 yen

Address：4-31 Saijo-Honmachi, Higashihiroshima-shi, Hiroshima Prefecture 739-0011URL：http://www.kamotsuru.jpE-mail：[email protected] Person：Yuto OTA　TEL：81-82-422-2121

⑧Daiginjo Tokusei Gold KamotsuruCompany Name Kamotsuru Sake Brewing Co., Ltd

Master Brewer’s Point of PrideWhile naturally treasuring the taste crafted by our forebears, we also utilized our own techniques in the brewing process. This is one sake we definitely recommend that you try.

Koji TOMOYASU


Master Brewer’s Point of PrideSake brewing involves continuing to experiment until the desired product is achieved. Focusing completely on hand-production methods passed down over generations. Low-temperature long-term fermentation is used to draw out the delicious flavor of the rice.Masahiro NISHIGAKI

Brewed using low-temperature fermentation, this sake has a depth characteristic of Japanese sake within a smooth freshness.

Characteristics

◆ Specific Class Name：Daiginjo◆ Main Ingredients：rice, malted rice, distilled alcohol◆ Rice Polishing Ratio：45%◆ Volume：720 ml◆ Alcohol Content：16.5%◆ Domestic Retail Price：2,500 yen

Address：8-18 Saijo-Honmachi, Higashihiroshima-shi, Hiroshima Prefecture 739-0011E-mail：[email protected] Person：Yoshio YAMADA　TEL：81-82-422-2171

⑬Kirei Daiginjo SoCompany Name Kirei Shuzo Co., Ltd

Master Brewer’s Point of PrideUsing the traditional techniques coexistent with nature that were crafted by our predecessors and modern technology and hygiene management, we aim to brew sake with the deep, sharp flavor inherent to Japanese sake.

With its mature flavor, this well-balanced sake can be enjoyed with meals. Unlike typical Daiginjo, this sake has a sharpness and deeply spreading flavor, and an aroma that does not intrude on meals.

Characteristics


Address：3-4-14 Hon-machi, Takehara-shi, Hiroshima Prefecture 725-0022URL：http://www.fujiishuzou.comE-mail：[email protected] Person：Yoshifumi FUJII　TEL：81-846-22-2029

⑭Ryusei Junmai Daiginjo Black LabelCompany Name Fujii Shuzo Co., Ltd

Masao FUJII

Master Brewer’s Point of PrideWe aim to produce an impressive sake suitable for drinking warm that carefully preserves the Kamoizumi flavor. We therefore take especial care with our rice malt production to ensure the sweetness of the rice is liberally extracted.Toshiyuki SHINTANI

In order to maintain the delicious flavor inherent to Japanese sake, this full, rich, yellow-colored sake is brewed without dependence on carbon filtering. This sake has won honors in the Kanzake division of the 2012 refined sake competition conducted by the Hiroshima Regional Taxation Bureau.

Characteristics

◆ Specific Class Name：Junmai Ginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：58%◆ Volume：1800 ml◆ Alcohol Content：16%◆ Domestic Retail Price：2,694 yen

Address：2-4 Saijo-Kamiichicho, Higashihiroshima-shi, Hiroshima Prefecture 739-0006URL：http://www.kamoizumi.co.jpE-mail：[email protected] Person：Shinji WATANABE　TEL：81-82-423-2118

⑮Kamoizumi Junmai Ginjo Shusen HonjikomiCompany Name Kamoizumi Shuzo Co., Ltd

Master Brewer’s Point of PrideMy sense of “Hakuko-like sake” is “a sake with a taste can continue to be enjoyed without becoming boring,” “a sake that without realization washes down smoothly glass after glass,” and “a sake with a strength within softness.” This is the kind of sake I am aiming for.Motoharu MORIKAWA

Brewed using natural ultra-soft water drawn from a well on the brewery grounds, this sake can be enjoyed with meals. The wooden placard hanging from the bottle’s neck is made from Yoshino Japanese Cedar and can be used like a muddler, giving it a “taruzake” (barreled sake) taste.

Characteristics

◆ Specific Class Name：Junmai Ginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：60%◆ Volume：300 ml◆ Alcohol Content：15.0-15.9%◆ Domestic Retail Price：open

Address：44 Harahata, Yasuura-cho, Kure-shi, Hiroshima Prefecture 737-2506URL：http://morikawa-shuzo.com/E-mail：[email protected] Person：Tomonori MORIKAWA　TEL：81-823-84-2002

⑫Hakuko Junmai Ginjo Blue BottleCompany Name Morikawa Shuzo Co., Ltd


Master Brewer’s Point of PrideSake brewing involves continuing to experiment until the desired product is achieved. Focusing completely on hand-production methods passed down over generations. Low-temperature long-term fermentation is used to draw out the delicious flavor of the rice.Masahiro NISHIGAKI

Brewed using low-temperature fermentation, this sake has a depth characteristic of Japanese sake within a smooth freshness.

Characteristics

◆ Specific Class Name：Daiginjo◆ Main Ingredients：rice, malted rice, distilled alcohol◆ Rice Polishing Ratio：45%◆ Volume：720 ml◆ Alcohol Content：16.5%◆ Domestic Retail Price：2,500 yen

Address：8-18 Saijo-Honmachi, Higashihiroshima-shi, Hiroshima Prefecture 739-0011E-mail：[email protected] Person：Yoshio YAMADA　TEL：81-82-422-2171

⑬Kirei Daiginjo SoCompany Name Kirei Shuzo Co., Ltd

Master Brewer’s Point of PrideUsing the traditional techniques coexistent with nature that were crafted by our predecessors and modern technology and hygiene management, we aim to brew sake with the deep, sharp flavor inherent to Japanese sake.

With its mature flavor, this well-balanced sake can be enjoyed with meals. Unlike typical Daiginjo, this sake has a sharpness and deeply spreading flavor, and an aroma that does not intrude on meals.

Characteristics


Address：3-4-14 Hon-machi, Takehara-shi, Hiroshima Prefecture 725-0022URL：http://www.fujiishuzou.comE-mail：[email protected] Person：Yoshifumi FUJII　TEL：81-846-22-2029

⑭Ryusei Junmai Daiginjo Black LabelCompany Name Fujii Shuzo Co., Ltd

Masao FUJII

Master Brewer’s Point of PrideWe aim to produce an impressive sake suitable for drinking warm that carefully preserves the Kamoizumi flavor. We therefore take especial care with our rice malt production to ensure the sweetness of the rice is liberally extracted.Toshiyuki SHINTANI

In order to maintain the delicious flavor inherent to Japanese sake, this full, rich, yellow-colored sake is brewed without dependence on carbon filtering. This sake has won honors in the Kanzake division of the 2012 refined sake competition conducted by the Hiroshima Regional Taxation Bureau.

Characteristics

◆ Specific Class Name：Junmai Ginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：58%◆ Volume：1800 ml◆ Alcohol Content：16%◆ Domestic Retail Price：2,694 yen

Address：2-4 Saijo-Kamiichicho, Higashihiroshima-shi, Hiroshima Prefecture 739-0006URL：http://www.kamoizumi.co.jpE-mail：[email protected] Person：Shinji WATANABE　TEL：81-82-423-2118

⑮Kamoizumi Junmai Ginjo Shusen HonjikomiCompany Name Kamoizumi Shuzo Co., Ltd

Master Brewer’s Point of PrideMy sense of “Hakuko-like sake” is “a sake with a taste can continue to be enjoyed without becoming boring,” “a sake that without realization washes down smoothly glass after glass,” and “a sake with a strength within softness.” This is the kind of sake I am aiming for.Motoharu MORIKAWA

Brewed using natural ultra-soft water drawn from a well on the brewery grounds, this sake can be enjoyed with meals. The wooden placard hanging from the bottle’s neck is made from Yoshino Japanese Cedar and can be used like a muddler, giving it a “taruzake” (barreled sake) taste.

Characteristics

◆ Specific Class Name：Junmai Ginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：60%◆ Volume：300 ml◆ Alcohol Content：15.0-15.9%◆ Domestic Retail Price：open

Address：44 Harahata, Yasuura-cho, Kure-shi, Hiroshima Prefecture 737-2506URL：http://morikawa-shuzo.com/E-mail：[email protected] Person：Tomonori MORIKAWA　TEL：81-823-84-2002

⑫Hakuko Junmai Ginjo Blue BottleCompany Name Morikawa Shuzo Co., Ltd


This sake is characterized by its sophisticated Hattan Nishiki rice flavor, clarity, and sharpness.

Characteristics

◆ Specific Class Name：Junmai◆ Main Ingredients：Hattan Nishiki rice◆ Rice Polishing Ratio：60%◆ Volume：720 ml◆ Alcohol Content：15.8%◆ Domestic Retail Price：1,155 yen

Address：660 Kawakita, Kannabe-cho, Fukuyama-shi, Hiroshima Prefecture 720-2123URL：http://www.tenpo1.co.jp/E-mail：[email protected] Person：Yasuhisa MURAKAMI　TEL：81-84-962-0033

⑰Special Junmai Hattan NishikiCompany Name Tenpoichi Co.,Ltd

Master Brewer’s Point of PrideOur rice malt production is characterized by our focus on obtaining a moist rice flavor, the rice malt bacteria is allowed to multiply to ensure that each rice grain is completely covered with the bacteria. We put our hearts into brewing our sake so that those who drink our products can experience happiness.

We handle the rice very carefully as it is washed and steamed to make good-quality rice malt in order to produce sake that is delicious to drink and taste with a sense of the (1) rice malt, (2) traditional methods, and (3) brewing.

Master Brewer’s Point of Pride

Kyoso SUKEHIRO

Obtaining the inherent flavor passed down from ancient times required excellent quality rice (home-grown) and rice malt, yeast, and water, as well as the spirit of the master brewer. Try tasting the soft aroma and velvety taste of this sake.

Characteristics

◆ Specific Class Name：Junmai◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：60%◆ Volume：720 ml◆ Alcohol Content：18-19%◆ Domestic Retail Price：1,600 yen

Address：232-1 Mikkaichi-cho, Shobara-shi, Hiroshima Prefecture 727-0021E-mail：[email protected] Person：Toru HAYASHI　TEL：81-824-72-0589

⑱Hibabijin Junmai GenshuCompany Name Hibabijin Shuzo Co., Ltd

Master Brewer’s Point of PrideI actually cultivate brewer’s rice myself. We are committed to traditional small-batch manual production and this sake has a rich yet refreshing taste, making a perfect accompaniment for meals. Please enjoy the delicious traditional taste inherent in Japanese sake. Yuji HATANAKA

The rice used to produce this sake is 100% Aigamonohomai Kamenoo. The natural flavor of rice is preserved in the rich flavor of this Junmai through the use of traditional Yamahaishikomi brewing methods and small-batch production.

Characteristics

◆ Specific Class Name：Junmai◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：65%◆ Volume：720 ml◆ Alcohol Content：16.5%◆ Domestic Retail Price：1,580 yen

Address：489-1 Nishino, Konu-cho, Miyoshi-shi, Hiroshima Prefecture 729-4102URL：http://www.fuchu.or.jp/-zuikanContact Person：Katsumi YAMAOKA　TEL：81-847-67-2302

⑲Zuikan Junmai Yamahaijikomi Aigamomai KamenooCompany Name Yamaoka Shuzo Co., Ltd

Master Brewer’s Point of PrideWe use “famous, extremely rare ultra-soft water” from under the foot of Mt. Takanosu, which lies in the central area of Hiroshima Prefecture.We carefully create sake with a soft, delicate, and deep flavor, always keeping in mind the “sake that one never tires of drinking”. Terushige HIRA

“A sake brewed with ultra-soft water that one never tires of drinking.” This sake was a favorite of the great Japanese artist Taikan YOKOYAMA, who enjoyed it to his dying day. This “Aji-Ginjo” sake has an elegant, smooth taste and a deep, delicate flavor.

Characteristics

◆ Specific Class Name：Junmai Ginjo◆ Main Ingredients：rice, malted rice◆ Rice Polishing Ratio：60%◆ Volume：720 ml◆ Alcohol Content：15.0-15.9%◆ Domestic Retail Price：1,349 yen

Address：1-5-58 Higashi-machi, Mihara-shi, Hiroshima Prefecture 723-0011URL：http://www.suishinsake.co.jp/E-mail：[email protected] Person：Kunio SAKAI　TEL：81-848-62-3251

⑯Junmai Ginjo “Suishin Inaho”Company Name Suishin Yamane Honten Co., Ltd

1

FlavorRich

AromaStrong

DelicateAroma

FlavorLight

KUNSHUOpulent aroma and refreshing flavor

Appearance／light, refreshing imageAroma／opulent, refreshing, transparent aromaFlavor／a well-balanced combination of freshness and tartnessRecommended dishes／tends to be selected for Japanese, Western, and Chinese dishes alike; suitable as an aperitif.

KUNSHUOpulent aroma and refreshing flavor

Appearance／light, refreshing imageAroma／opulent, refreshing, transparent aromaFlavor／a well-balanced combination of freshness and tartnessRecommended dishes／tends to be selected for Japanese, Western, and Chinese dishes alike; suitable as an aperitif.

JUKUSHUMellow aroma and rich flavor

Appearance／smooth and thick, tinged with amber or brownAroma／strong, complex, individualisticFlavor／mildly sweet with a rounded mellow tartness; a heavy aftertaste and lingering afterglowRecommended dishes／compliments strongly- or richly flavored dishes

JUKUSHUMellow aroma and rich flavor

Appearance／smooth and thick, tinged with amber or brownAroma／strong, complex, individualisticFlavor／mildly sweet with a rounded mellow tartness; a heavy aftertaste and lingering afterglowRecommended dishes／compliments strongly- or richly flavored dishes

SOSHUFresh aroma and light flavor

Appearance／extremely light and fluidAroma／mild and gentle aroma with a crisp freshnessFlavor／smooth flavor with a short, crisp aftertasteRecommended dishes／wide range of compatible dishes; suitable as an aperitif or with meals

SOSHUFresh aroma and light flavor

Appearance／extremely light and fluidAroma／mild and gentle aroma with a crisp freshnessFlavor／smooth flavor with a short, crisp aftertasteRecommended dishes／wide range of compatible dishes; suitable as an aperitif or with meals

JUNSHUWell-rounded aroma and rich flavor

Appearance／slightly strong color with depthAroma／well-rounded, soft aroma suggestive of the tasteFlavor／sweet, mildly tart, well-rounded flavorRecommended dishes／extremely wide range of compatible dishes

JUNSHUWell-rounded aroma and rich flavor

Appearance／slightly strong color with depthAroma／well-rounded, soft aroma suggestive of the tasteFlavor／sweet, mildly tart, well-rounded flavorRecommended dishes／extremely wide range of compatible dishes

Comparison of Japanese Sake Japanese sake can be divided into four types according to their flavor and aromatic characteristics using two axes: strong to delicate aroma and rich to light flavor. Knowing how to select sake enables you to better know and appreciate the depth of Japanese sake. You can see the characteristics of the sake produced by each brewery.

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32

69

71016

14

511

15

1217

13

819


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【Production/Compilation】 JETRO Hiroshima4F, 3-7-47 Senda-machi, Naka-ku, Hiroshima-shi, Hiroshima Prefecture 730-0052TEL：81-82-535-2511　FAX：81-82-535-2516

9-17 Teppo-cho, Naka-ku, Hiroshima-shi,Hiroshima Prefecture 730-0017TEL：81-82-221-9338　FAX：81-82-223-8644

【Cooperation】 Hiroshima Sake Brewers Association

EnthrallingHiroshima’s Sake

【Production/Compilation】 JETRO Hiroshima4F, 3-7-47 Senda-machi, Naka-ku, Hiroshima-shi, Hiroshima Prefecture 730-0052TEL：81-82-535-2511　FAX：81-82-535-2516

9-17 Teppo-cho, Naka-ku, Hiroshima-shi,Hiroshima Prefecture 730-0017TEL：81-82-221-9338　FAX：81-82-223-8644

【Cooperation】 Hiroshima Sake Brewers Association

EnthrallingHiroshima’s Sake

hiroshima’s sake - jetro · hiroshima city, the capital of the prefecture, is the biggest city in...

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